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20 • mins • prep • 20 • mins • cook
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4 • Serves
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medium

Spiced Lamb Meatballs with Bulgur and Tahini Dressing

5/5 (2)

Ingredients

  • Meatballs
  • tick600 g lamb mince
  • tick1 onion, finely chopped
  • tick2 cloves of garlic, crushed
  • tick1 tsp ground cumin
  • tick1 tsp ground coriander
  • tick1 tsp smoked paprika
  • tick½ tsp ground cinnamon
  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick¼ cup Chantal Organics Hulled Tahini
  • tick2 tbsp lemon juice
  • tick1 clove of garlic, minced
  • tick2 tbsp Chantal Organics Extra Virgin Olive Oil
  • Bulgur Salad
  • tick1 cup bulgur wheat
  • tick1½ cups boiling water
  • tick1 cucumber, diced
  • tick150 g cherry tomatoes, halved
  • tick½ cup fresh parsley, chopped
  • tick1 handful fresh mint, chopped
  • tick1 lemon, juiced
  • tick3 tbsp Chantal Organics Extra Virgin Olive Oil

instructions

  • Step 1.

    In a large bowl, mix together the lamb mince, chopped onion, minced garlic, cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Combine well.

  • Step 2.

    Shape the mixture into small meatballs.

  • Step 3.

    Heat olive oil in a frying pan over medium heat. Cook the meatballs until browned on all sides and cooked through, about 8-10 minutes. Turn them at times.

  • Step 4.

    To make the salad, prepare the bulghur according to packet instructions. Different brands vary in water quantity required.

  • Step 5.

    Once ready, fluff the bulgur with a fork and let it cool to room temperature. Add the cucumber, tomatoes, chopped parsley, and mint to the bulgur.

  • Step 6.

    In a small bowl, whisk together the lemon juice, extra virgin olive oil, season with salt and pepper. Pour the dressing over the salad and toss everything together.

  • Step 7.

    In a bowl, whisk together the tahini, lemon juice, garlic, and olive oil. Season with salt and pepper to taste. Thin the dressing with a little water to reach a pourable consistency.

  • Step 8.

    Serve the spiced lamb meatballs on the bulgur salad and drizzle with tahini dressing. Garnish with additional mint and parsley.

Chantal Organics Products used

plow-left
Tahini Hulled
plow-left
Extra Virgin Olive Oil

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